A 13-Course Meal at Meadowood, Illustrated

The Wagyu beef bavette.

We had the pleasure of dining again recently at the newly crowned, Michelin-three-star Restaurant at Meadowood in Napa, where chef Christopher Kostow wowed us with a bunch of dishes, including a guinea hen roasted under a salt meringue and served with pickled vegetables and guinea hen broth; a dish of shelling beans with an avocado purée that’s been nicknamed “the deconstructed burrito”; and a tender Wagyu bavette “napoleon” of sorts, layered with black truffles. See the evidence in today’s slideshow, and note that the restaurant will not be serving its regular menu during the Twelve Days of Christmas dinners, which kick off tomorrow night with a special menu created by guest chef Masaharu Morimoto.

Earlier: A 25-Course Meal at Manresa, Illustrated [Grub Street]